INSPECTION REPORT Health Protection JKWK-BEBTVF

PREMISES NAME Ricky's Country Restaurant		Tel: (604) 293-1242 Fax: (604) 293-1241
PREMISES ADDRESS 2350 Boundary Rd Burnaby, BC V5M 3Z3		INSPECTION DATE July 22, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) David Moffat		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The dining area and service counter sanitizer buckets were detected at 100 ppm quats. 200 to 400 ppm quat sanitizer is required. This bucket has not been changed and refilled for more than 2 hours. Corrective Action(s): Ensure to change sanitizer bucket frequently enough to maintain 200 to 400 ppm quat sanitizer to ensure adequate disinfection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Big plastic containers of bacon observed stored directly on walk in cooler floor. Corrective Action(s): Do not store food products directly on the floor. Always store food products on dedicated shelving at least 15 cm off the ground. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1. Fruit flies observed in the back storage area where recycled drink containers are being held. 2. New rodent droppings observed in storage area where staff take breaks near back door entrance. Corrective Action(s): Clean and sanitize these areas as per cleaning schedule. Monitor for pest activity and notify pest control company to prevent entry of pests. Correction required in two weeks. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Cardboard boxes observed being used to line shelving in dishwasher area. The cardboard not acceptable for food contact surfaces and it is also growing mould. 2. Pie stand up fridge has spills of whip cream around and inside the cooler fan. 3. Bar fridge has build up of black mould in the fan unit near the ice build up. Corrective Action(s): Remove and discard cardboard. Do not use cardboard to line shelves. Clean and sanitize these noted areas. Correction required today for cardboard and 2 days for other items. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Walk in cooler door seal floor sweep needs to be repaired. Parts of it is missing and allows entry of pests and warm air. 2. Bar fridge cooler observed to have build up of ice near fan. Corrective Action(s): Repair to ensure units are in good working order. Correction required in 3 weeks. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Premise in general is sanitary. Hot and cold water available. Hand sinks are in use with paper towels, liquid soap and running water. Walk in cooler at raw bacon at 3C. Ice machines are sanitary with dedicated scoop. 200 ppm quats sanitizer bucket with wipe clothes in use in grill area. 300 ppm quat sanitizer detected at dispenser. Dessert cooler at 4C pies and whip cream. Salad dressing cooler 4.0C dressing sauce. Hot holding insert units 62C sauces gravy. 3 compartment hot holding unit currently not in use and will be replaced. Prep cooler 3.6C batter and pooled eggs. Grill coolers at 4C raw beef patties, cheese. Deep frier cooler -8C fries. 3 compartment soup unit 61.2C cheese bean soup. Cream and milk cooler 4C creams. White service freezer -10C ice cream. Ice cream scoop is sanitary with cold running water station. Walk in freezer at -16.0C bacon. Bar fridge at 4.0C lemons and juice. Food in general is protected from contamination. Temperature monitoring in place and daily logs available. Dishwasher final rinse at above 60C with 100 ppm at the plate. Staff washrooms are sanitary with fully stocked hand sinks. Customer washrooms are sanitary with fully stocked hand sinks. Valid Permit posted in visible location.